Skillet Swordfish with SunDried tomatoes & Artichokes

I love simple-one pan and few ingredients sign me up! With the rich flavors of the SunDried tomatoes and marinated artichokes mellowed out by the buttery parsley sauce, this dish delivers the perfect combination of flavor with every bite!

Serves: 2


  • 2-3 oz Swordfish Steaks

  • 1/4 cup SunDried Tomatoes in olive oil

  • 1/4 cup Marinated Artichokes

  • 1 Garlic clove finely chopped

  • 2 Tablespoons of Butter

  • A bunch of fresh Parsley

  • Lemon

  • Salt and Pepper

You'll Need:

Cast Iron skillet or frying pan


  1. Heat a cast iron skillet or frying pan at high heat. Liberally salt and pepper both sides of the steaks.

  2. Turn heat to medium before adding about 2 tablespoons of olive oil. Place your swordfish in the pan. Pan should be well heated and make a nice crackling sound.

  3. Allow fish to cook on one side, about 3-4 minutes, before flipping. Meanwhile chop up artichokes, sun-dried tomatoes, and garlic, add to pan.

  4. Flip the steaks and turn heat to a low simmer. Add butter, squeeze in fresh lemon juice. Allow fish to cook another 8 minutes or so till cooked through, the steak should be white when you slice in.

  5. Chop up a good handful of fresh parsley and garnish over the steaks.

Serving suggestion:

Serve with potatoes, grilled or steamed veggies, rice pilaf, or buttery noodles.

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